Go Back

Creamy Vegan German Potato Soup

A rich, comforting vegan take on traditional German potato soup, made creamy without dairy and packed with classic herbs and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: German, Vegan
Calories: 260

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 leek sliced
  • 2 cloves garlic minced
  • 1 carrot diced
  • 2 lb potatoes peeled and cubed
  • 4 cups vegetable broth
  • 1 cup plant-based milk unsweetened
  • 1 bay leaf
  • 1 tsp dried marjoram
  • 0.5 tsp dried thyme

Equipment

  • Large pot
  • Immersion blender
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot and sauté onion and leek until soft.
  2. Add garlic and carrot, cooking briefly until fragrant.
  3. Add potatoes, broth, bay leaf, and herbs. Bring to a boil.
  4. Simmer until potatoes are tender, about 25 minutes.
  5. Remove bay leaf and partially blend the soup.
  6. Stir in plant-based milk and season to taste.

Notes

Adjust thickness with extra broth if needed.